Liquor-articles 1852

Ketel One Vodka has introduced a new addition to its popular lineup with the launch of the Ketel One Lemon Drop Martini. This ready-to-serve cocktail aims to make it easier for consumers to enjoy this classic drink without the hassle of mixing ingredients.

The Lemon Drop Martini, characterized by its citrusy flavor reminiscent of lemonade, is not just a summer treat; fans appreciate it year-round for its bright notes that can lift spirits in any season. This new product is part of Ketel One’s effort to expand its offerings of flavored and sugar-free spirits, as well as ready-to-serve cocktails.

The ready-to-pour cocktail combines real lemon juice with a hint of sweetness from triple sec, presenting a perfect balance of tartness and smoothness. To enjoy, it is recommended to chill the drink before serving. Simply shake the bottle, pour it into a martini glass, and add a lemon twist for garnish.

Available in two sizes—350 mL and 750 mL—with prices around $13.99 and $25.99 respectively, the Lemon Drop Martini offers four to eight servings per bottle. It has received positive feedback from consumers, who are already labeling it a "must buy."

You can find the Ketel One Lemon Drop Martini at liquor stores nationwide, including Total Wine and The Bar.com.

The 12th Annual Irish Whiskey Awards recently took place at Teeling Distillery in Dublin, celebrating the best of Irish whiskey amidst an evening of camaraderie and spirited competition. The event saw a total of 20 awards given for various categories, highlighting the diversity and quality of this beloved spirit.

Among the notable winners, the Dunville’s 24-Year-Old Palo Cortado Single Malt was recognized as the Irish Whiskey of the Year, marking its second consecutive win in this prestigious category. Echlinville Distillery’s commitment to craftsmanship and innovation has established it as a leader in the sector, with their distinctive offerings setting modern standards for Irish single malts.

The awards were organized by the Celtic Whiskey Shop and included a range of categories covering blends, single malts, pot stills, and more. This year’s ceremony highlighted the resilience of the Irish whiskey industry, which has faced challenges, particularly with a noted decline in US exports.

One of the unique aspects of the awards is the community involvement; results are determined through blind tastings conducted by panels from over ten whiskey societies across Ireland, rather than by a select group of judges. This method ensures a comprehensive evaluation reflective of the wider whiskey community.

Key award highlights included:

• Irish Whiskey of the Year: Dunville’s 24-Year-Old Palo Cortado Single Malt
• Best New Irish Whiskey: Hinch Warehouse 3 Exclusive – Virgin American Oak
• Single Malt 11 Years and Under (High-Priced): Copeland Double Distilled Pino Hogshead
• Single Pot Still Whiskey 12 Years and Over: Redbreast 15-Year-Old
• Cask Strength Whiskey: Dunville’s 24-Year-Old PX Cask Strength

The event also supported charitable initiatives, with proceeds benefiting Mary’s Meals, a charity that provides meals for children in need worldwide, illustrating the spirit of community and support that exists within the industry.

The Irish Whiskey Awards continue to showcase the passion, talent, and artistry present in Ireland’s whiskey-making scene, inspiring fans and newcomers alike to explore the rich flavors and heritage of this iconic spirit.

For more insights on the latest Irish whiskeys, check out:

• The Best Irish Blended Whiskey According to the Beverage Testing Institute
• The Top Irish Whiskey According to the 2025 World Whiskies Awards

Soho Chicken and Whiskey has reopened its doors after relocating from Ohio City’s West 25th Street to a new spot on Lorain Avenue. The popular soul food restaurant made its debut at 4211 Lorain Avenue, in the former space of Xinji Noodle Bar, on October 30. Since its reopening, it has quickly filled up with patrons eager to experience its signature comfort food and inviting atmosphere.

The new location maintains an intimate feel with cozy nooks and exposed brick, while also incorporating new enhancements. The owners, Nolan Konkoski and Molly Smith, took their time to ensure everything was perfect, resulting in what they describe as a "well-established version" of Soho, keeping the same charming energy at its core.

We visited about a week after the reopening to a lively dining scene ahead of a Cavaliers game. The bar area is still prominent, leading into a main dining area with a slightly more open kitchen layout. Decor includes nostalgic pieces from the previous Soho location and a cheerful “Welcome Back Y’all” sign.

The drink menu is diverse, featuring both classic and seasonal cocktails alongside select wines and craft beers. We sampled the “Untitled,” a robust bourbon drink, and the “Psycho Killer,” a refreshing gin-based concoction—both reflecting Soho’s commitment to quality beverages.

No visit to Soho is complete without their deviled eggs, a must-try on the menu, praised for their creamy texture and the option to upgrade with smoked trout and caviar. The snack menu also highlights fried green tomatoes, which we enjoyed topped with street corn fixings, offering a delicious blend of flavors.

For our main courses, we opted for the iconic fried chicken, served with two sides, and the unique Carolina “fried rice,” which consists of griddled grits, Wagyu bologna, yams, and kimchi. The melding of these flavors made for a satisfying meal.

Desserts include freshly fried beignets, described as a doughy delight reminiscent of pancakes, which we couldn’t resist adding to our meal.

Soho Chicken and Whiskey has returned with an energy that promises to reinvigorate the Greater Cleveland dining scene, inviting patrons to relish not just the food but the memories that accompany it. Reservations are available for those eager to visit, and the restaurant plans to reintroduce brunch and special events soon.

For more details, visit Soho Chicken and Whiskey’s website or make reservations via Resy.

On Thursday, November 6, 2025, The National Cultural Foundation, in collaboration with the Barbados Food and Rum Festival, will host a culinary event on Oistins Main Road, Christ Church. Due to this event, several traffic changes will be implemented from 5:40 p.m. until it concludes.

Road ClosuresThe main closure will affect Oistins Main Road, starting from its junction with Canevale Road to the intersection at Keizer Hill and Thornbury Hill. This road will remain closed between 5:40 p.m. and 11 p.m.

Traffic DiversionsMotorists should be aware of the following diversions during the specified times:

• Eastbound traffic on Oistins Road from Maxwell Road must turn left at Canevale Road, continue to Maxwell Hill, and then turn right towards Oistins Hill.
• Westbound drivers on Keizer Hill must turn right at Thornbury Hill and then make a left onto Church Hill Road.
• For those traveling west towards Oistins from Silver Sands, drivers can turn right at Waverly Road, follow onto Pegwell Road, and then take a right to continue onto Thornbury Hill.

Penalties for Non-ComplianceIndividuals who do not adhere to these regulations or disregard commands from the Barbados Police Service in uniform may face fines of $500 BDS or up to three months in prison. Exemptions apply for vehicles operated by emergency services. Police officers will be present to assist with traffic management during the event, and the Barbados Police Service appreciates the public’s understanding and cooperation with these necessary changes.

Rum Sales Outlook Remains Positive Despite Hurricane Melissa

The Campari Group, the parent company of J. Wray & Nephew Limited, anticipates steady organic net sales growth for 2025, despite the challenges posed by Hurricane Melissa in Jamaica. CEO Simon Hunt shared this outlook during the company’s earnings call on October 29, just after the hurricane had passed. Jamaica accounted for €147.1 million (approximately $24.90 billion) or 4.8% of Campari’s total net sales of €3.07 billion in 2024.

Hunt affirmed that most shipments required to conclude the year had already been dispatched from Jamaica, maintaining strong inventory levels to meet demand. As such, he does not foresee a significant impact on the annual financials. Hunt acknowledged that at the time of his statements, communication channels were disrupted, limiting available information, but he promised to provide further updates based on newly acquired insights.

The safety and welfare of employees remain a top priority for the company as assessments of Hurricane Melissa’s impact begin. Hunt stated that teams are deployed at various sites to evaluate damages and strategize recovery efforts in collaboration with the Jamaican Government. He assured stakeholders that they would confirm support for recovery plans as conditions clarify.

J. Wray & Nephew’s Instagram account indicated that all company locations had reopened as of November 3, focusing on a phased approach while prioritizing community engagement. The company’s facilities have begun facilitating aid distribution to affected areas, including Clarendon and St. Elizabeth.

In the nine-month period, Jamaica’s net sales rose from €105.5 million to €106.6 million ($18.92 billion), with organic growth of 11.4%. The third quarter reported net sales growth from €26.5 million to €35.4 million ($6.28 billion), following previous disruptions from Hurricane Beryl. The increase can also be attributed to strong market trends, including significant sales increases for products like Wray & Nephew Overproof Rum and Magnum Tonic Wine.

The portfolio of Jamaican rums experienced a 12% rise in net sales, moving from €106.1 million to €118.7 million, driven by robust local trends and export sales to the U.S. The portfolio grew by 16.4% over nine months, with a notable increase of 45% in third-quarter sales compared to the previous year’s hurricane-impacted numbers.

Campari Group has plans for infrastructure enhancements at Jamaican distilleries in 2026, aiming at implementing high-efficiency heat and power systems, a new steam plant, and water reuse capabilities.

Overall, the Campari Group’s net sales for the first nine months saw a slight uptick to €2.28 billion, bolstered by organic growth in existing markets and its Courvoisier portfolio. However, operating expenses rose significantly, leading to a modest increase in operating profit of 2% to €475.5 million and adjusted EBITDA climbing 6% to €628.7 million. A rise in financial expenses related to increased net debt slightly reduced profit before tax by 5% to €397.9 million.

The report also highlighted consumer trends shifting towards moderation in discretionary spending on alcohol amid economic constraints, health-focused consumer behavior changes, and post-pandemic influences exacerbated by social media.

Recently, Campari’s former Chief Financial Officer, Paolo Marchesini, transitioned to a vice-chairman role on the board, while Francesco Mele was appointed Group CFO on November 3—a week of significant restructuring for the company.

Copper, when exposed to water and air, develops a verdigris patina, altering its shiny appearance. Ironically, the copper caps on bottles of Tito’s Handmade Vodka remain pristine due to being made from plastic. This quirky detail mirrors the brand’s evolving legacy in a competitive market. Established in 1997 by Bert "Tito" Beveridge, Tito’s has become the most consumed spirit in the U.S., selling over 12 million cases and raising approximately $2.6 billion in 2024.

The production of vodka demands high purity levels, typically around 95% alcohol by volume, which raises questions about how "handmade" this process truly is. What has fueled Tito’s rise is not only its product but its story. Throughout its journey as a post-Prohibition distillery, it has relied heavily on its Texan roots and the charisma of Beveridge himself.

Even as the global spirits industry faces challenges, Tito’s appears resilient. Recently, it acquired Lalo Tequila amid a downturn affecting brands like Smirnoff’s parent company, Diageo, which suspended production at some distilleries. This acquisition has given Tito’s an edge as they now diversify their offerings in the spirit market.

Tito’s distillation facility in Austin contrasts starkly with those of other well-known brands that often showcase their production processes to the public. While Tito’s boasts a compelling backstory—from its humble beginnings to its rise—access to its facilities is restricted, creating an air of mystery. Competitors like Grey Goose are viewed as more corporate, lacking a personal touch.

Despite facing criticism and lawsuits over its "handmade" label, Tito’s has maintained its market presence. Legal challenges have focused on whether the term "handmade" misleads consumers, but courts often protect such marketing labels as non-actionable "puffery."

As Tito’s expands into clashing markets like tequila, it grapples with the complex issues of labeling in spirits, where exacting standards are still being defined. The vodka and the tequila markets are pushing back against misleading claims amid heightened health-conscious consumerism.

While Tito’s claims to be handmade may easily provoke skepticism, their suite of advertising—coupled with competitive pricing—has solidified a loyal customer base. Its approach showcases a blend of authenticity and brand storytelling that resonates with many. Tito’s strategy has successfully mirrored the aspirations of American entrepreneurship, presenting itself as an accessible yet premium product on the shelves.

GrainHenge Whisky, from Red Deer, Alberta, has changed the game in the whiskey world by winning the title of World’s Best Rye at the 2025 World Whiskies Awards. This small city, home to just over 100,000 residents, managed to produce a rye whiskey that outshone competitors from around the globe.

The GrainHenge Arrowwood was awarded the prestigious Best Rye title, raising the profile of Canadian whiskey in a domain often dominated by other countries. Winning the Canadian category qualified it for the overall title, where it bested entries from countries like the United States, Ireland, and Scotland.

The success of GrainHenge is not an accident; it stems from the expertise of its founders at Troubled Monk Brewery. This brewery gained recognition previously, winning a silver medal for its American brown ale at the World Beer Cup in 2016.

Red Deer is ideally located within North America’s barley belt, producing more barley than the entirety of the U.S. GrainHenge’s approach to whiskey production combines their brewing skills with high-quality local grains. The brand name itself nods to the region’s agricultural history, evoking the grain elevators that characterize Alberta’s landscape.

Charlie Bredo, the President of GrainHenge, highlighted their journey from craft brewing to whiskey-making, stating, “We realized we had a great opportunity to make great whiskey with our knowledge of grain and beer.” Their method emphasizes flavor, utilizing a unique combination of flaked and malted rye to create distinctive profiles for their whiskey.

With a subversive view of Canadian whiskey, which has been perceived as less flavorful, GrainHenge’s goal is to elevate the category. In contrast, previous Canadian winners have sparked a larger trend indicating that Canadian whiskey is gaining international recognition.

Each release of Arrowwood is limited to a small batch of bottles, currently sold out due to its recent accolade. Future batches will be available at select liquor stores or through the GrainHenge website, priced around CAD$125. Bredo sums up their ethos well: "This isn’t your grandpa’s Canadian whiskey. It’s new. It’s bold. It’s flavorful.

Blending whiskey is not just a necessary phase in production; it’s where the artistry truly unfolds. This intricate process involves mixing carefully matured casks to create a harmonious whole that surpasses the individual elements. Each cask matures uniquely, and blending enhances specific flavors while ensuring consistency across batches—making it fundamental in the production of single malt, blended scotch, bourbon, and rye whiskies.

While distillation often captures attention with its gleaming copper pot stills and historical grain recipes, it serves primarily as preparation. Blending is the creative application of what has been distilled.

Not all blenders are equally skilled, and those who excel in this craft are recognized for their talent. Here’s a look at some leading figures in whiskey blending today, whose work has been distinguished in major spirits competitions.

Stephanie Macleod — Director of Blending, Bacardi (John Dewar & Sons)

Since 2006, Macleod has overseen one of the world’s top-selling blended scotches, accumulating a remarkable collection of awards. She revolutionized the category with her Double Double series, boosting blended scotch’s reputation among enthusiasts. Macleod’s brands, including Aberfeldy and Craigellachie, have seen notable improvements. In 2019, she was named "Master Blender of the Year" at the International Whisky Competition, earning this title consecutively for five years—an unprecedented achievement.

Dr. Rachel Barrie — Master Blender, The GlenDronach, Benriach, and Glenglassaugh

With over 30 years in the scotch industry, Dr. Barrie has tasted from a staggering 200,000 casks. Her work led to The Glendronach 15’s recognition as Best In Show at the San Francisco World Spirits Competition. Under her guidance, her brands have garnered more than two dozen gold medals, earning her a spot in the Whisky Hall of Fame.

Dr. Emma Walker — Master Blender, Johnnie Walker

Emma Walker, the first female master blender for Johnnie Walker, leverages her background as a healthcare scientist in her meticulous approach to blending. Her contributions have earned multiple gold awards, affirming her critical role in maintaining the brand’s storied legacy.

Dr. Bill Lumsden — Head of Distilling & Whisky Creation, The Glenmorangie and Ardbeg

A key figure in redefining single malt whisky as a luxury commodity, Dr. Lumsden has held leadership roles since 1995. His innovative creations won him the title "Master Blender of the Year" twice, and his expertise is reflected in award-winning expressions across various age profiles.

Shinji Fukuyo — Chief Blender, House of Suntory

Fukuyo has been instrumental in the rise of Japanese whisky, overseeing significant successes like Yamazaki and Hibiki. His tenure has been marked by numerous high-profile awards, including the title of "World’s Best Whisky," endorsing his exceptional blending skills.

Brent Elliott — Master Distiller, Four Roses Distillery

At Four Roses, Elliott acts as both distiller and blender, expertly managing ten distinct bourbon recipes to elevate their complexity. His work has gained substantial recognition, including “American Whisky Distillery of the Year.”

Andrea Wilson — Master of Maturation, Michter’s Whiskey

Since joining Michter’s, Wilson has significantly lifted the brand’s profile on the global stage, being pivotal in creating acclaimed aged offerings while ensuring meticulous quality in maturation and blends.

Jay Bradley — Founder, Master Blender, Craft Irish Whiskey Company

Bradley has carved out a niche in the marketplace by concentrating on micro-blending and remarkable detail, resulting in winning numerous awards for his whiskey expressions. His meticulous craftsmanship draws parallels with haute cuisine, ensuring exceptional quality and distinction.

These blenders have not only shaped their respective brands but have continually transformed the whiskey landscape through their artistic and scientific approaches. The recognition and awards they have garnered reflect their significant contributions to the craft of whiskey blending.

For more insights, visit Forbes Spirits and explore the fascinating world of whiskey.

From November 7 to 10, 2025, Stonington’s Veritable Distillery will host the inaugural Mystic Cocktail Classic, welcoming beverage industry legends such as cocktail historian David Wondrich and spirits educator Shannon Mustipher. The event features panels, dinners, bar takeovers, and book signings, aimed at providing in-depth educational experiences for bartenders and showcasing innovative cocktail recipes.

Finneas Pryor, who helps organize the event, explained that the idea emerged from their distillery’s tasting room, where it became clear there was a desire for a competitive yet educational platform. The Mystic Cocktail Classic seeks to honor the bartenders driving the industry forward while creating a memorable experience for attendees.

Highlighting the excitement is a book fair on November 8 at the Mystic & Noank Library, featuring authors who will sign their works and engage with guests. Proceeds from the event will benefit the library, recognizing its vital role in community life.

The general public can look forward to the Mystic Cocktail Competition, taking place on November 10 at the Jealous Monk bar. This live competition will feature semifinalists selected from 122 entries across 25 states. Bartenders were tasked with creating cocktails using specific ingredients, with the finalists showcasing their drinks live. Though no local bartenders made it to this stage, several semifinalists hail from regions like Kentucky and Rhode Island.

This first-of-its-kind event is poised to enhance Mystic’s reputation as a go-to destination for cocktail enthusiasts. Newcomers like Oscar Simoza, beverage director for a Boston hospitality group, are eager to explore what Mystic has to offer and appreciate the growing culinary scene, particularly the offerings of local executive chef Renee Touponce.

Simoza will be featured at the Classic’s Whiskey Night, slated for the evening of November 10, which promises carefully curated pairings crafted by chef Ken Arnone. Attendees can enjoy a tasting experience accompanied by a panel discussion, with a ticket option allowing them to stay for the cocktail competition afterward.

The Mystic Cocktail Classic aims to elevate the local bar scene and draw attention from across the nation, showcasing Mystic’s evolving status as a culinary hotspot.

A new bar dedicated to local spirits has opened in Charlotte’s South End neighborhood. Dubbed Oaklore Bar & Bottle Shop, it is a collaboration between Oaklore Distilling and Orosoko Sound Bar. Oaklore Distilling, which initiated its operations in Matthews in 2022, has been eagerly working on this new venue that officially launched with a soft opening.

The bar offers customers the chance to sample the distillery’s range of beverages, including whiskey, vodka, rum, and gin, all crafted with North Carolina grains. Patrons can enjoy a selection of craft and classic cocktails featuring these spirits, and they can also purchase full bottles from the shop.

To complement the drinks, food will be provided from Orosoko’s "O-ToGo" window, featuring a menu infused with Latin and Asian flavors, including dishes like smoked chile duck confit tacos and firecracker shrimp.

The bar’s cocktail menu is designed to excite with options such as The Southender, Red Sangria, and Oaklore Sour. The location aims to create a vibrant community space for locals looking to experience high-quality, locally sourced beverages and delicious food.

For more details about the bar, visit Oaklore Distilling and check their Instagram.